Dijon Sirloin Tips

Name: Dijon Sirloin Tips
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 4 servings.
Ingredients: 1 beef top sirloin steak (1-1/4 pounds), cubed; 2 tablespoons butter; 1 tablespoon canola oil; 3 cups sliced fresh mushrooms; 1 garlic clove, minced; 1/2 cup beef broth; 1/4 cup white wine vinegar; 1-1/2 teaspoons reduced-sodium soy sauce; 2 teaspoons Dijon mustard; 2 teaspoons cornstarch; 1/2 cup heavy whipping cream; Hot cooked noodles; Chopped fresh parsley, optional

I received this recipe years ago and have put it to excellent use ever since. This beef and mushroom dish is such a hit with our family it's become a tradition for birthdays and Christmas. — Janelle Lee, Appleton, Wisconsin

Ingredients

1 beef top sirloin steak (1-1/4 pounds), cubed
2 tablespoons butter
1 tablespoon canola oil
3 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup beef broth
1/4 cup white wine vinegar
1-1/2 teaspoons reduced-sodium soy sauce
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1/2 cup heavy whipping cream
Hot cooked noodles
Chopped fresh parsley, optional

Directions

In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender.
In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

Nutrition Facts

Originally published as Dijon Sirloin Tips in Taste of Home February/March 1997

Reviews

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Average Rating:

hondapcgirl1

Aug 22, 2017

The vinegar was pretty strong, so I cut it with 2T onion powder, 1T butter and 1T sugar.
knscuba

Apr 7, 2017

Very good. Will make it again but with double the sauce.
angelasandoval

Jan 28, 2015

Excellent taste! We did think it needed twice the sauce though. The only other change I needed to make was that I didn't end up with any drippings when I was done sauteeing the mushrooms, which then meant I didn't have any juices left to add to the sauce when taking it out of the oven either. If that happens next time, I'll add a little broth before putting it in the oven.
rachellerg

Mar 26, 2012

Doubled the sauce! Love this recipe quick and easy!!!
momtutu

Sep 12, 2011

There are some slight differences between this version and the one originally printed in the magazine...fyi. That said, it is very good. We don't care for mushrooms so i leave them out. Doubling the sauce amounts is a good idea. Will do that next time.
cwbuff

Sep 27, 2009

Great improvement on beef stroganoff. I doubled the sauce ingregients, added 1/4 cup dry sherry, and cut the cooking time to 1 hour and it came out great. I like this better than regular stroganoff-type recipes.
jillea

Mar 29, 2009

This recipe is delicious! Easy to make and elegant enough to serve to special guests. The meat is always tender and flavorful! Thank you Janelle for a great recipe!